Baked Potato-and-Broccoli Soup

Sherry's original potato-cheese soup recipe used butter, cream cheese, and cream of mushroom soup. We lightened hers by using lower-fat ingredients and adding broccoli and onions for fiber, while still maintaining the rich flavor with freshly shredded cheese and bacon pieces.

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)

Ingredients

• 1/4  cup  all-purpose flour
• 2  (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
• 3  cups  peeled, cubed potato (about 1 1/4 pounds)
• 2  cups  broccoli florets, chopped
• 1  small onion, chopped
• 1 1/4  cups  2% reduced-fat milk
• 1  (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
• 7  teaspoons  shredded 2% reduced-fat sharp Cheddar cheese
• 7  teaspoons  fully cooked bacon pieces
• 7  teaspoons  chopped green onions

Preparation

Whisk together flour and 1/3 cup chicken broth until smooth.

Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.

Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.

Nutritional Information

Calories:

223 (32% from fat)

Fat:

7.9g (sat 4.5g,mono 0.5g,poly 0.1g)

Protein:

17.3g

Carbohydrate:

20.3g

Fiber:

2.6g

Cholesterol:

31mg

Iron:

1mg

Sodium:

667mg

Calcium:

395mg